If you, or any of your family, or friends have a garden you are probably looking for more zucchini recipes.
I am here to help.
For those of you who don’t have an abundance of zucchini littering your kitchen, and just purchased some at the grocery store.
Then choose the smaller ones, they have less water, so less work to create these fabulous fritters.
Kids actually asked me to make them again this week.
Almost begged, really.
Sigh, I love it when that happens.
Since there are quite few more lurking in the garden, that will need to be picked before they are the size of a small volkswagen.
I will gladly whip them up again.
- 1 very large zucchini, or 2 medium size
- 1 Tbs kosher salt
- 1 small jalapeño, chopped very fine with (seeds and ribs included optional, I included)
- 2 scallions, sliced thinly
- 1/4 cup parsley, finely chopped
- 1/2 cup all purpose flour, I used Bob's Red Mill Gluten Free this time
- 1/2 tsp baking powder
- 1/2 cup shredded parmesan cheese
- 1 egg, beaten
Using box grater, grate zucchini into large bowl.
Sprinkle with salt and let sit at least 30 minutes (or longer if you have the time).
Spread onto clean kitchen towel and squeeze and wring out excess water, repeat with another clean towel if needed.
Wipe the large bowl of any excess moisture and add back the zucchini.
Now add jalapeño, scallion, parsley, flour, baking powder, parmesan cheese and beaten egg.
Season with bit of salt and some fresh ground pepper.
Set your oven to 350 degrees, and have sheet pan ready.
To large cast iron skillet add 2 Tbs of olive oil, when hot add zucchini mixture measured from heaping tablespoon.
Cook over medium to medium high heat to achieve a nice golden brown crust on both sides.
Place on sheet pan and pop into oven while you finish up with the rest of the fritters.
Leave in oven another 10 minutes, then serve.